weeks ) seasonally fresh garlic is available for purchase online . Although Sisters Garlic Co . doesn ’ t currently participate in any local farmers markets , they have plans to develop a more dedicated building for garlic storage , and possibly even a certified kitchen to support future endeavors .
To increase their efficiency for planting in the fall , they recently designed and developed a device which allows them to plant several thousand cloves in rows in the span of a few short hours . However , it can be even more labor intensive to harvest garlic , especially during the heat of the summer months . Their harvesting process has evolved to incorporate more efficient tools than when they started , but volunteers are still greatly appreciated .
As if the Burnetts weren ’ t hospitable enough during our visit , they sent me home with several varieties of garlic , garlic scapes , as well as the vinegar-cured cloves to try . After incorporating the garlic into numerous recipes , I honestly don ’ t know how my family and I could ever go back to commercial garlic ! We ’ ve officially been spoiled . If you ’ re a garlic aficionado like me , or simply appreciate high quality , farm fresh , local ingredients , I highly recommend joining the Sisters Garlic Co . waitlist for informational emails . Happy cooking ( and eating )!
Shop Sisters Garlic at www . sistersgarlicco . com / shop . Interested in volunteering ? Connect at sistersgarlicco @ gmail . com or on Instagram : @ sistersgarlic .
Creamy Roasted Garlic & Carrot Pasta with Herbs
Spaghetti 4-5 carrots , peeled & chopped into smallish pieces 2 pints cherry tomatoes 1 ½ onion , chopped into large pieces 4 Sisters Garlic Co . garlic cloves , halved ( if small ) or quartered ( if large ) Few sprigs thyme Few sprigs rosemary
PHOTo : sarah burke
2 oz goat cheese ( plain or herb ) 2 tbsp cup mascarpone cheese 2 tsp chives 4-5 basil leaves 2 tbsp milk Olive oil Salt Pepper Optional : ¼ - ½ red pepper flakes
Preheat oven to 425 F . Toss carrots , tomatoes , onion , garlic , thyme , and rosemary with salt , pepper , and olive oil ( you can also add your desired amount of red pepper flakes , if using ). Roast on a parchment paperlined baking sheet for approximately 25 minutes , then check for doneness ( blistered tomatoes , relatively soft carrots ) and add a few more minutes if necessary . Discard any woody stems of the herbs at the end of cooking .
Towards the end of the roasting time , cook the pasta to al dente in boiling , salted water ( for extra flavor , add one pinch of garlic powder and one pinch of onion powder to the water ). Reserve 1 ½ cups of pasta water and set aside .
While the vegetables and pasta are cooking , add the two cheeses , chives , basil , and milk to a food processor , blend until smooth , and set aside . When the vegetables are done , add them to a food processor and blend until very smooth .
If the sauce is chunkier than you ’ d like , you can thin it out with some reserved pasta water and / or 1-2 tbsp olive oil . Temper the cheese with some of the warm vegetable puree , then combine in your serving bowl . Add more pasta water to reach your desired sauce consistency , then toss with the pasta . Serve with crusty bread and a green salad with a vinaigrette dressing . ~ Recipe by Sarah Burke
Sarah Burke lives with her husband , son , and dog in Purcellville . A graduate of Virginia Tech and current government employee , she is passionate about the environment , history , and communications . When not working or trying to keep up with her young son , she can be found in the garden . wander I FALL • winter 2022 39